With a mild nutty flavour, the somewhat unattractive exterior of celeriac hides a ton of flavour and versatility.
The root of the celery plant, used raw it adds crunch to salads and slaws. The whole celeriac, gnarly protrusions and all, is edible. Simply scrub well under cold running water to remove any soil and rinse thoroughly before cutting into chunks, slices or strips. To prevent the creamy white flesh discolouring, place into a bowl of water with a little lemon juice. Save the leaves and stalks, and use them like herbs to add an aromatic flavour to soups, sauces and stews.
For celeriac remoulade, combine finely cut julienne strips with a dressing of mayonnaise, Dijon mustard and a squeeze of lemon juice. This pairs perfectly with smoked fish.
A low-carb vegetable, celeriac is also a great alternative to potatoes. Cut into wedges and roast as a substitute for chips. Or, boil with other root veg for about 20 mins, drain and mash until smooth with a knob of butter. Thinly sliced, it can also replace the pommes in pommes Dauphinoise and Lyonnaise.
Meanwhile, roasting brings out the delicate sweetness of celeriac. Take equal sized chunks of celeriac, carrot and beetroot, then toss together with a few whole cloves of garlic, a couple of sprigs of rosemary and a sprinkling of salt and pepper. Drizzle over a little olive oil and roast in the oven at 200C/Fan 180C/Gas 6 for about 30 mins until tender, golden and crisp on the outside.
What is it they say about not judging a book by its cover?
Food stylist and home economist Linda Lee has more than 30 years’ experience developing, writing and styling recipes for some of the world’s biggest food brands. www.instagram.com/lindaleefoodstylist
